thepioneerwoman4.8
No-Bake Lemon Cheesecake
No-bake lemon cheesecake is a bright, creamy homemade dessert recipe for spring and summer. It requires no baking. Instead it sets up in the fridge!
👥 8 Servings⏱️ Prep & Cook: 12h 20m⏳ Prep: 20 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
For the crust: To a food processor, add the graham crackers and brown sugar. Process until finely ground, about ⏱️ 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and about 2 1/2 inches up the sides. Press firmly to pack and make an evenly thick crust. Place in the freezer for ⏱️ 20 minutes.
2
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the powdered sugar, lemon juice, lemon zest, and sour cream. Beat until very smooth, scraping the sides and bottom of the bowl as needed. Transfer to a large mixing bowl.
cream cheese, at room temperature3 (8-oz.) packages
3
In the same bowl of the stand mixer with the whisk attachment, combine the heavy cream and vanilla. Mix on medium-high speed until stiff peaks form, about ⏱️ 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream.) Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Whipped cream, lemon curd, or sweet strawberries, for serving (optional)cream cheese, at room temperature3 (8-oz.) packages
4
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least ⏱️ 12 hours or up to 2 days.
5
Loosen the cheesecake from the springform pan. Top with lemon slices. Cut pieces with a warm knife and serve with a dollop of whipped cream, lemon curd, or sweet strawberries.
Lemon slices, for toppingWhipped cream, lemon curd, or sweet strawberries, for serving (optional)
Nutrition Facts
calories
768 Calories
fat Content
59 g
fiber Content
1 g
sugar Content
37 g
sodium Content
518 mg
protein Content
9 g
trans Fat Content
2 g
cholesterol Content
165 mg
carbohydrate Content
53 g
saturated Fat Content
35 g
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